On the Road to Regional Favorites
| January 22, 2019 |On the road to regional favorites
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Maggie Hennessy
On the road to regional favorites
Riding the high-speed train from Austria into northern Italy in late December, through the Po River basin, past blurred bare trees and acres of dormant vineyards set against the snow-capped Italian Alps, one could call it off-season here. But winter in northern Italy is an ideal time to appreciate the meaty, soul-warming braises; fresh handmade pastas; prized salumi and sausages; and exceptional dairy that form the foundation of this rich, satisfying cuisine. Last month, I ate my way through meaty Bologna, cosmopolitan Milan and Tuscan jewel Florence. Here are a few of the culinary highlights.
Mortadella in Bologna
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Maggie Hennessy
Mortadella in Bologna
Peposo di manzo
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Maggie Hennessy
Peposo di manzo
Fresh pasta: king of the north
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Maggie Hennessy
Fresh pasta: king of the north
Always say sì to creamy sweets
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Maggie Hennessy
Always say sì to creamy sweets
The quest for the Holy Gramigna
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Maggie Hennessy
The quest for the Holy Gramigna
Morning cappuccino
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Maggie Hennessy
Morning cappuccino
Winter produce, spicy olive oil, and pici at bustling Mercato Centrale
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Maggie Hennessy
Winter produce, spicy olive oil, and pici at bustling Mercato Centrale
Risotto Milanese
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Maggie Hennessy
Risotto Milanese
'From a small place, the best sandwich in the world is born!'
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Maggie Hennessy
'From a small place, the best sandwich in the world is born!'